Lobster

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for boiling

salt and water
salt and water

for seasoning

beaten mace
grated nutmeg
pepper
salt

for mixing

a piece of butter the size of a walnut

for topping

some butter

Instructions (11)

Boil a live lobster in salt and water.
Stick a skewer in the vent to prevent the water getting in.
As soon as it is cold, take out all the flesh.
Beat the flesh fine in a mortar.
Season it with beaten mace, grated nutmeg, pepper, and salt.
Mix all together.
Melt a piece of butter the size of a walnut, and mix it with the lobster as you beat it.
When it is beat to a paste, put it into your pot, and press it down as close and hard as you can.
Set some butter in a deep broad pan before the fire.
When it is all melted, take off the scum at the top, if any.
Pour the clear butter over the fish as thick as a crown-piece.

Original Text

Lobſter.
BOIL a live lobſter in ſalt and water, and ſtick a ſkewer in the vent to prevent the water getting in. As ſoon as it is cold, take out all the fleſh, beat it fine in a mortar, and ſeaſon it with beaten mace, grated nutmeg, pepper, and ſalt. Mix all together, melt a piece of butter the ſize of a walnut, and mix it with the lobſter as you beat it. When it is beat to a paſte, put it into your pot, and preſs it down as cloſe and hard as you can. Then ſet ſome butter in a deep broad pan before the fire, and when it is all melted, take off the ſcum at the top, if any, and pour the clear butter over the fiſh as thick as a crown-piece. The whey and churn-milk will ſettle at the

Notes

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